Garlic Confit is quite possibly the most amazing condiment ever invented (right up there with tomato confit). As the garlic cloves slowly simmer in olive oil with a few aromatics, they become super rich and jammy, and even more flavorful.
This slow roasted garlic confit takes less than an hour and only requires a couple of minutes of prep work. I’m telling you, you’ll want this in your life from here on out. Similarly to my Tomato Confit recipe, I’ll slather Garlic Confit on just about anything, hence why it’s quite possibly the most amazing condiment.
Garlic Confit Ingredients:
- Garlic Cloves – I like to buy my garlic in bulk and peel it myself to get the most flavor. You could use pre-peeled garlic cloves if you’re really in a pinch, but I promise the couple of minutes it takes to peel your garlic is totally worth it. And you’ll notice a big difference flavor-wise in the final product. With that said, let me share a little kitchen hack I learned about how to peel large quantities of garlic. Throw 10-15 cloves at a time into a large mason jar and twist on the lid. Shake it vigorously for 20-30 seconds until most of the paper has come off. Separate the peel from the garlic cloves and remove the now loose paper peels from any remaining cloves. Repeat these steps until all of the garlic cloves are peeled.
- Olive Oil – I recommend using a really good quality extra virgin olive oil for this recipe. This extra virgin olive oil is one of my favorites.
- Fresh Thyme – Fresh thyme or rosemary would both be delicious in this garlic confit recipe. They add a delicious herby flavor to it.
- Black Peppercorns – When added whole, black peppercorns add a really subtle heat to this confit.
- Red Chili Flakes – The spiciness of the red chili flakes balance the sweetness of the caramelized garlic.
- Bay Leaves – As the bay leaves slowly simmer in the olive oil they balance the richness and add another layer of flavor to this garlic confit.
What is garlic confit?
If you’ve never had garlic confit, it’s basically a boatload of garlic cloves that are slowly simmered in some really good quality olive oil along with some fresh thyme, black peppercorns, red chili flakes, and bay leaves. That’s it. It truly couldn’t be easier.
How to make Garlic Confit?
Place your peeled garlic cloves and olive oil in a heavy bottom cast iron skillet or braiser over low heat. Add aromatics like thyme or rosemary, black peppercorns, red chili flakes, and bay leaves. Let everything simmer for about 45 minutes until the garlic is soft and jammy. Remove the skillet from the heat and let it cool before transferring it to a large jar with some of the oil. Store for up to 2 weeks in the fridge. (See the recipe card below for detailed instructions.)
How long does Garlic Confit Last?
Garlic confit is best if used within 1-2 weeks. However, it can last for up to a month when stored in an airtight container in the refrigerator. To extend its shelf life, you can freeze garlic confit for up to 3 months in ice cube trays for single serving easy use.
How to store Garlic Confit?
It’s important to store garlic confit in the refrigerator in an airtight container and not on the counter at room temperature. I like to use Glass Mason Jars or these Glass Storage Containers to keep mine in. Then, whenever you’re ready to use it, take a couple of cloves out and let them come to room temperature, so you get the most flavor out of them. If the olive oil starts to solidify in the fridge, that’s normal.
These are a few of my favorite Garlic Confit uses and recipe ideas:
- Spread it on sourdough bread and make garlic confit toast.
- Use it to make cheesy garlic bread and serve it with tomato basil soup.
- Swirl two cloves into a stick of softened butter and make garlic butter.
- Add it to your favorite pasta dishes like cacio e pepe or garlic buttered angel hair with burrata.
- Serve it with literally any vegetable. This garlic butter broccoli is perfection.
What you’ll need:
- 15 heads of garlic, cloves peeled around 2 ¾ cups
- 8-10 sprigs fresh thyme or rosemary
- 1 tablespoon black peppercorns
- 1 teaspoon red chili flakes
- 1 small bay leaf
- 2½ cups olive oil
- Add all the ingredients to a large heavy bottom cast iron skillet or braiser and place over on low heat (it will come to a slow boil, just little bubbles) for around 45 minutes or until garlic is perfectly buttery and creamy.
- Use a slotted spoon to transfer the garlic to a large jar with some of the oil and store for up to 2 weeks in the fridge.